Title: Basic curry sauce
 Categories: Sauces, Indian
      Yield: 8 Servings
 
      2 lb Cooking onions
      2 oz Green ginger
      2 oz Garlic
  2 3/4 pt Water
      1 ts Salt
      1    8oz tin tomatoes
      8 tb Vegetable oil
      1 ts Tomato puree
      1 ts Turmeric
      1 ts Paprika
 
  This is a recipe for a base curry sauce.  It is not a dish in itself
  but requires adding other ingredients to it to finish a particular
  dish.
  
  Stage 1 Peel and rinse the onions, ginger and garlic. Slice the
  onions and roughly chop the ginger and garlic.
  
  Put the chopped ginger and garlic in a blender with about 1/2 a pint
  of the water and blend until smooth.
  
  Take a large saucepan and put in the onions, blended garlic and
  ginger and the rest of the water.
  
  Add the salt and bring to the boil.  Turn down the heat to very low
  ans simmer with the lid on for 40-45 minutes.
  
  LEAVE TO COOL
  
  Stage 2 Once cooled, pour about half of the boiled onion mixture into
  a blender and blend until perfectly smooth. (at least 2 minutes).
  Pour the blended onion mixture into a clean pan or bowl and repeat
  with the other half of the boiled onions.
  
  Wash and dry the saucepan.  Reserve about 4 tablespoons of the sauce
  at this stage to use in cooking the meat in your chosen curry.
  
  Stage 3 Pour the can of tomatoes into the rinsed blender and blend
  until perfectly smooth (about 2 minutes).
  
  Into the clean saucepan, put the oil, tomato puree, turmeric and
  paprica.
  
  Add the blended tomatoes and bring to the boil.  Turn down the heat
  and cook, stirring occasionally, for 10 minutes.
  
  Add the onion mixture to the saucepan and bring to the boil. Turn
  down the heat to a simmer.
  
  When froth rises skim this off.
  
  Simmer for  20-25 minutes, stirring occasionally to stop the sauce
  sticking to the bottom of the saucepan.
  
  Use immediately or refrigerate for upto 4 days.
  
  This recipe has been taken from the book 'The curry Secret' by Kris
  Dhillon.  isbn 0-7160-0850-5